Cut leeks in half lengthways, wash
thoroughly, then thinly slice. Heat
olive oil in a non-stick pan and add
the leeks. Cook quickly over a med-high
heat, stirring regularly until the leeks are
tender with a little bite and still vibrant in
colour, about 5-10 mins.
Remove from the pan and allow to cool
to room temperature. Fold in the grain
mustard (1 tbsp at a time, to your taste)
and chopped chives, and season with a
little sea salt. The leeks can be made
up to 3 hours ahead and left, covered,
at room temperature.
Serve the leek vinaigrette in a small
heap on each plate. Then add the ham
and 1-2 wedges of cheese. Serve with
toasted sourdough bread, if you like.